Instructions:
1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise. Scoop out the flesh from the center of each half, leaving about a 1/2-inch border around the edges. Chop the removed flesh and set aside.
3. Sprinkle the inside of each eggplant half with ground black pepper, smoked red pepper, and garlic powder, to taste.
4. In a mixing bowl, combine the chopped eggplant flesh, diced tomato, minced garlic, chopped parsley, cheese, and mayonnaise or cream. Mix well until everything is evenly combined.
5. Spoon the mixture into the hollowed-out eggplant halves, filling them generously.
6. Create a small well in the center of each filled eggplant half and crack an egg into each well.
7. Place the stuffed eggplant halves on a baking sheet lined with parchment paper or lightly greased.
8. Bake in the preheated oven for about 25-30 minutes, or until the egg whites are set and the eggplants are tender.
9. Once done, remove from the oven and let them cool slightly before serving.
Enjoy your delicious and healthy stuffed eggplants!
